Roast Rib Eye with Yorkshire Puddings and Onion Gravy by Gary Mehigan

Ingredients

4-cutlet rib eye
10 thyme sprigs, half leaves picked
1/2 cup olive oil, plus extra for drizzling
400g beef brisket trimmings, chopped into small pieces
5 potatoes, peeled, cut into 2cm slices, lengthways
4 parsnips, peeled, quartered, core removed
4 brown onions, thinly sliced
2 fresh bay leaves
splash cider vinegar
1-2 tbs plain flour
1 cup heated beef stock
40g butter
1 cup frozen peas
300g baby spinach
1 garlic clove, finely chopped

Yorkshire Puddings
1 cup plain flour, sifted
2 eggs, lightly whisked
300ml milk
60g lard

Directions

For the Yorkshire puddings, add flour to a large bowl, then add the eggs, milk and ½ tsp salt, whisking until smooth and aerated. Cover and chill for at least 1 hour. Preheat oven to 220°C

Meanwhile, using kitchen string, tie in between each rib of the rib eye, this will ensure it will hold its shape during cooking. Season well with sea salt, pepper and thyme leaves. Heat 2 tablespoons of the olive oil in a large roasting pan over high heat and brown beef on all sides, fat-side down first. Add brisket pieces to the pan, cook until browned and caramelised.

Arrange the briskets pieces in the centre of the pan. Top with the rib-eye roast, ensuring it doesn’t touch the bottom of the pan. Season with sea salt. Roast in the oven for 35 minutes for rare. Remove beef from the oven and baste with pan juices. Set aside for 15 minutes to rest, reserving pan juices and brisket trimmings.

Meanwhile, place potatoes in a saucepan and cover with cold water. Season with salt. Bring to the boil and cook for 8-10 minutes or until just tender. Drain. Roughen up the edges by tossing potatoes in a colander.

Heat 1 tablespoon of the oil in a large roasting pan over medium-high heat. Caramelise the parsnips, remove and set aside. Heat 2 tablespoons of the oil, then add the potatoes, half of the thyme sprigs and sea salt. Cook for 4-5 minutes until potatoes are evenly golden. Transfer to an oven set at 165°C and cook for about 5-10 minutes. Remove from the oven and turn the potatoes. Add the parsnips, drizzle with olive oil and season with sea salt. Return to the oven and cook until golden.

To finish the Yorkshire puddings, divide the lard evenly between 6 holes of a 1/3 cup-capacity muffin pan. Place the pan in the oven for 5 minutes. Carefully remove the pan and evenly divide the batter between each hole (should be about ¾ full). Return to the oven and cook for 20 minutes without opening the oven door. Remove puddings from the oven and drain off the fat. Turn them upside down in the tray and return to the oven for a couple of minutes to crisp up the bases.

Meanwhile, heat the remaining oil in a deep frying pan over medium-low heat. Add onions, and cook until softened. Add remaining thyme and 1 of the bay leaves. Cook for 20-30 minutes or until caramelised, stirring occasionally. Add a splash of the cider vinegar.

Place the beef roasting pan back over medium-high heat, then add the flour, stir to combine. Cook for 1-2 minutes, than add the hot beef stock, 2 torn thyme sprigs and bay leaf. Season well with sea salt and pepper and add any juices from the meat. Strain gravy through a fine sieve into the onion mixture. Cook for a further 2-3 minutes or until the gravy has thickened.

Melt butter in a large frying pan over medium heat, then add the peas, spinach and garlic. Cook for about 4 minutes or until the spinach has wilted. Season with salt and pepper.

Serve rib eye with onion gravy, roasted vegetables, Yorkshire puddings, spinach and peas